Savory Wild Rice and Mushroom Stuffing

Homemade Wild Rice Mushroom Dressing

This wild rice mushroom dressing is a long-standing favorite. The nutty chew of wild rice elevates traditional sage-and-onion stuffing mix, while sautéed mushrooms add a meaty, savory layer. It’s a versatile side that works equally well for large holiday dinners or weeknight meals when you want a comforting dish with substance.

Although technically “stuffing” refers to a mix cooked inside the bird and “dressing” is baked in a separate dish, most people use the terms interchangeably. This recipe is baked in a casserole dish, so dressing is the accurate term—but you can call it whatever your family prefers.

The recipe is forgiving: use homemade bread cubes and stock if you have time, or save effort with a bagged stuffing mix and boxed broth. Either approach delivers the same cozy, flavorful result.

Why You’ll Love This Recipe

• Great texture — soft, seasoned bread, tender mushrooms, and chewy wild rice create contrast in every bite.
• Simple to prepare — sauté vegetables, combine ingredients, and bake.
• Flexible — swap boxed broth or premade stuffing mix to save time, or make everything from scratch.
• Make-ahead friendly — most prep can be done the day before to ease holiday timing.
• Feeds a crowd — the recipe scales easily for larger groups.

Try serving it with Traeger Smoked Turkey for a classic pairing.

Recipe Shopping List

Here’s what to buy if you don’t already have these staples. For exact quantities, refer to the ingredient list in the recipe card below.

• Cubed sage and onion stuffing mix — or use homemade bread cubes plus rubbed sage.
• Chicken broth — or vegetable broth for a vegetarian version.
• Dry white wine — optional, adds brightness; replace with broth if you prefer no alcohol.
• Butter — used for sautéing and enriching the liquid.
• Mushrooms — cremini or white button, chopped evenly.
• Onion — finely diced for even cooking.
• Celery — finely diced; it softens during baking.
• Cooked wild rice — cook fresh or use pre-cooked pouches to save time.

If you have extra wild rice, consider serving it as a Wild Rice Pilaf.

How To Make This Recipe

Below is a concise overview of the method so you know what to expect. Full measurements and totals are included in the recipe card further down.

1. Sauté the vegetables: Melt 4 tablespoons of butter in a sauté pan over medium-high heat. Cook mushrooms, onion, and celery about 5 minutes until softened and fragrant.
2. Combine: Gently fold the sautéed vegetables into the stuffing mix with the cooked wild rice until evenly distributed.
3. Heat the liquid: Warm chicken broth, wine (if using), and the remaining 6 tablespoons of butter until the butter melts and the liquid is hot.
4. Moisten the stuffing: Pour the hot liquid over the stuffing mixture, stirring until evenly moistened. Transfer to a baking dish.
5. Bake: Bake at 350°F (175°C) for 20–25 minutes until heated through and the top is lightly golden.

Tips For The Best Stuffing

• Pre-cook the wild rice: About 2/3 cup dry wild rice yields roughly 2 cups cooked. Cool before adding so it doesn’t over-soften the bread.
• Fold gently: Toss the vegetables and rice into the bread cubes with care so the texture stays intact.
• Mind the moisture: The goal is evenly damp bread, not soggy. Add a splash more broth only if the bread seems very dry.
• Use a wide, shallow dish: A broader surface area helps produce a crisp, golden top while keeping the interior moist.

Explore more wild rice recipes for side dish inspiration.

Recipe FAQ

Serving Suggestions

This dressing pairs well with any holiday main. Classic matches include roasted turkey or smoked turkey and glazed hams. It also complements roasted vegetables and simple green salads for a balanced plate.

More Bread Recipes

• Traeger Focaccia Bread
• Traeger Cheesy Garlic Breadsticks
• Traeger Garlic Bread Sticks
• Blackstone Naan